If you are on the hunt for a treat that perfectly combines wholesome goodness with irresistible chocolate decadence, this Double Chocolate Zucchini Bread Recipe is going to become your new best friend. Packed with moist shredded zucchini and doubled with rich cocoa plus melty chocolate chips, this bread offers a marvelous balance of flavors and textures that will delight your palate and surprise your taste buds in the best possible way. It’s the kind of recipe that feels indulgent yet sneaks in some veggies, making it the ultimate crowd-pleaser for breakfast, snack time, or dessert.
Ingredients You’ll Need
Gathering your ingredients is easy and everything you need plays a special role in creating the perfect texture, flavor, and sweetness. Every item is chosen to bring out the best in this double chocolate zucchini bread, giving you a loaf that is moist, tender, and loaded with chocolatey goodness.
- All-purpose flour (1 and 1/2 cups / 190g): Your base for structure that keeps the bread sturdy yet soft.
- Unsweetened cocoa powder (1/2 cup / 40g): Infuses deep chocolate flavor without any added sweetness.
- Baking soda (1 teaspoon): Helps the bread rise and become light and fluffy.
- Baking powder (1/4 teaspoon): Gives just a little extra lift to keep the crumb tender.
- Salt (1/2 teaspoon): Balances the sweetness and intensifies all the flavors.
- Ground cinnamon (1 teaspoon): Adds a warm, cozy note that complements the chocolate beautifully.
- Vegetable oil (1/2 cup / 120ml): Ensures moistness that keeps the bread soft and fresh.
- Granulated sugar (1/2 cup / 100g): Brings just the right amount of sweetness.
- Light or dark brown sugar (1/2 cup / 100g): Adds moistness and a hint of caramel richness.
- Large eggs (2, room temperature): Bind everything together and provide structure.
- Pure vanilla extract (1 teaspoon): Enhances all the other flavors with a lovely aromatic touch.
- Shredded zucchini (1 and 1/2 cups / 225g): The secret ingredient that keeps the bread incredibly moist and tender.
- Semi-sweet chocolate chips (1 cup / 180g): Melt into gooey pockets of chocolate heaven throughout the bread.
How to Make Double Chocolate Zucchini Bread Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (177°C). While that’s warming up, lightly grease a 9×5-inch loaf pan. This step is key to ensure your bread doesn’t stick and comes out with beautiful edges.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly combined. This blend of dry ingredients is what brings the right texture and that classic double chocolate flavor.
Step 3: Combine the Wet Ingredients
Grab a large bowl and whisk the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla. Blend until smooth and well combined. This mixture creates the moist base that binds your bread beautifully.
Step 4: Bring Wet and Dry Together
Gently stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix here, as you want to keep your bread tender and prevent it from becoming dense.
Step 5: Fold in the Zucchini and Chocolate Chips
Now the fun part: fold in the shredded zucchini and semi-sweet chocolate chips evenly throughout the batter. The zucchini adds moisture and a mild vegetal note that balances the intense chocolate, while the chips provide those delightful melty bursts in every bite.
Step 6: Bake It Up
Pour the batter into your prepared loaf pan and smooth the top. Pop it into the oven and bake for 55-65 minutes. To test doneness, insert a toothpick in the center; it should come out mostly clean but still a little moist with crumbs for perfect richness.
Step 7: Cool Before Enjoying
Remove your loaf from the oven and let it cool in the pan for about 20 minutes. Then, transfer it to a wire rack to cool completely. This step helps the bread set up perfectly so you get clean slices every time.
How to Serve Double Chocolate Zucchini Bread Recipe
Garnishes
To elevate your serving, try a light dusting of powdered sugar or a drizzle of melted chocolate on top. If you’re feeling extra indulgent, a smear of cream cheese frosting or a dollop of whipped cream pairs beautifully, turning your zucchini bread into a true dessert sensation.
Side Dishes
Serve this delicious loaf alongside a hot cup of coffee or a robust black tea for a comforting breakfast or afternoon snack. If you want a savory balance, pair it with a small bowl of fresh berries or a plain yogurt, which provide a refreshing contrast to the rich chocolate flavors.
Creative Ways to Present
Slice the bread into thick pieces and toast lightly for an added crispness that complements the moist crumb beautifully. For parties or gatherings, cut into bite-sized cubes and serve as part of a dessert platter with nuts, fruit, and spreads. You can also turn leftovers into decadent French toast by soaking slices in egg mixture and cooking until golden!
Make Ahead and Storage
Storing Leftovers
Wrap your zucchini bread tightly in plastic wrap or store in an airtight container to keep it fresh. It will stay moist and delicious at room temperature for up to 3 days, making it perfect for enjoying throughout the week.
Freezing
This Double Chocolate Zucchini Bread Recipe freezes wonderfully. Wrap the cooled loaf or individual slices in foil and place them in a freezer bag. It will keep well for up to 3 months. When ready to enjoy, let the bread thaw in the fridge overnight for best texture.
Reheating
To bring your bread back to its freshly baked glory, warm slices in the microwave for about 15-20 seconds or toast slices lightly. This will revive the gooey melty chocolate chips and deliver that just-baked warmth that’s so comforting.
FAQs
Can I use zucchini that is not shredded?
Shredding the zucchini is important because it evenly distributes moisture throughout the batter without leaving large chunks, which could affect the texture of your bread. If you don’t have a shredder, you could finely grate it or even pulse it a few times in a food processor.
Is it necessary to peel the zucchini?
There is no need to peel the zucchini for this recipe. The skin adds color and nutrients, plus it softens during baking so it blends right into the bread.
Can I make this bread dairy-free or vegan?
This recipe already uses vegetable oil, which is dairy-free. To make it vegan, swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and ensure your chocolate chips do not contain milk products. The texture will remain deliciously moist.
What can I substitute for cocoa powder?
Cocoa powder is essential for the rich chocolate flavor in this Double Chocolate Zucchini Bread Recipe. Using melted chocolate or a chocolate baking bar would change the batter’s consistency. If you’re out of cocoa, finding another chocolate bread recipe might be better.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf; it should come out with just a few moist crumbs attached but no wet batter. If it comes out clean, your bread could be overbaked and drier than ideal. Baking times can vary slightly depending on your oven.
Final Thoughts
This Double Chocolate Zucchini Bread Recipe is a true gem that brings together wholesome ingredients and irresistible chocolate in a way that makes you feel good while indulging your sweet tooth. Whether you’re baking for a cozy family breakfast or surprising friends with a homemade treat, it’s a recipe that never fails to impress. Give it a go and watch your love for zucchini bread rise to a whole new chocolatey level!
Print
Double Chocolate Zucchini Bread Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 55m
- Total Time: 1h 10m
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Double Chocolate Zucchini Bread is a moist and rich twist on traditional zucchini bread, packed with cocoa powder and semi-sweet chocolate chips for an indulgent treat. Perfect for breakfast, snack, or dessert, this loaf combines the subtle moisture of shredded zucchini with deep chocolate flavor and a hint of cinnamon.
Ingredients
Dry Ingredients
- 1 and 1/2 cups (190g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Main Mix-ins
- 1 and 1/2 cups (225g) shredded zucchini (about 1 medium zucchini)
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly grease a 9×5-inch loaf pan to ensure the bread doesn’t stick during baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Set this dry mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk the vegetable oil, granulated sugar, packed brown sugar, eggs, and pure vanilla extract until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Gently stir the dry flour mixture into the wet ingredients until just combined. Be careful not to overmix to keep the bread tender.
- Add Zucchini and Chocolate Chips: Fold in the shredded zucchini and semi-sweet chocolate chips evenly through the batter to distribute moisture and flavor.
- Pour Batter into Pan: Pour the prepared batter into the greased loaf pan and spread it evenly to ensure even baking.
- Bake the Bread: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs remaining.
- Cool the Bread: Remove the loaf from the oven and let it cool in the pan for about 20 minutes. Then transfer the bread onto a wire rack to cool completely before slicing.
Notes
- Use a medium zucchini, shredded finely for best moisture absorption and texture.
- For an extra chocolatey taste, substitute semi-sweet chips with dark chocolate chips if desired.
- Ensure eggs are at room temperature for smoother batter consistency.
- Do not overmix the batter to avoid tough bread texture.
- Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If you don’t have cocoa powder, this recipe can be adapted to regular zucchini bread by omitting cocoa and chocolate chips and optionally increasing flour slightly.
